So I have 2 Lodge CI pans, 2 carbon steel (CS) pans, some smaller nonsticks I use for mostly omelettes, and the rest of my kitchen is All-Clad D3. Each type has its own uses, my CS and CI do most of the non-stick work I need, especially the CS which I use every morning to make eggs. The stainless is great for a good sear and it's generally just a workhorse for anything that doesn't need non-stick to cook well. It's super light, heats very evenly even on my electric cooktop, and is super easy to clean and maintain (basically just wash and put away like any nonstick).

The issue with stainless is that it is very picky about being nonstick. You have to be very careful with the preheat and be sure to slowly rise your oil to temperature to maintain a nonstick surface. That said, meats release once they form that crust anyway. I have seen videos of people making slidey eggs on stainless but have not tried that myself, I have the CA and CI for that.

If you're having issues with the CI being too heavy I recommend looking into CS, it serves almost the same function and maintenance routine but it significantly lighter weight. Though I still find myself reaching for the CI whenever I need to make something bready (corn bread, English muffins, pancakes, etc.). Matfer and DeBuyer are the big names in CS cookware.

I hope this helps!